This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.
Roasting turkey on the barbecue is surprisingly easy. Perhaps the crisp-skinned, bronzed bird, with its hint of smokiness, will create a whole new tradition as guests watch the grill instead of the television. It also frees up space in the oven for accompaniments, such as stuffing and vegetables.
Sweet, salty and fall-off-the-bone tender, these barbecued ribs are simply perfect.
Toasted hazelnuts, vibrant parsley, a hint of orange and diced prosciutto get tucked under the skin of a turkey to make a super moist bird for your holiday table. It's not pretty work, but it's worth it to gently loosen the skin from the tops of the legs, too. This allows the flavour of the gremolata to permeate both the white and dark meat so no one misses out.
You can't go wrong with this updated version of a classic. Ground beef balances the highly flavoured lamb.
While these savoury little pies take a bit of time to prepare, they are well worth the effort. The dough is forgiving and can handle being stretched over the filling. Serve with a tomatillo or tomato salsa.
Saffron adds a subtle accent to this deep-dish pie with its luxurious mix of seafood. Expect raves! You can replace the lobster with 12 oz (375 g) bay scallops; just simmer in cooking liquid until opaque, about 3 minutes.
